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Low-Fat Creamy Carrot Soup




Source of Recipe


The chef at wwrecipes - week of July 10, 2000.


Recipe Introduction


The creaminess of this soup is due to the potatoes, a trick you might want to use to reduce the fat in some of your favorite soup recipes.


List of Ingredients




1 Tbs (15 ml) olive oil
1 medium onion, chopped
1 lb (450 g) fresh carrots, peeled and cut into 1-inch (2 cm) pieces
1/2 lb (250 g) baking potato, peeled and diced
4 cups (1 L) canned or fresh chicken broth
1 cup (250 ml) non-fat milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped parsley to garnish

Recipe



Heat the oil in a pot over moderate heat and sauté the onions until tender but not brown, about 5 minutes. Add the carrots, potato, and chicken broth and bring to a boil. Reduce the heat and simmer covered for 30 minutes. Carefully puree the soup in small batches in a food processor or electric blender. Season with salt, pepper, and nutmeg. Serve hot or cold, garnished with chopped parsley. Serves 4 to 6.